0NIVEB8ITY  OF  CALIFORNIA  PUBLICATIONS 

COLLEGE  OF  AGRICULTURE 

AGRICULTURAL  EXPERIMENT  STATION 

BERKELEY,  CALIFORNIA 


COMPARISON  OF  WOODS  FOR  ROTTER  ROXES 

By  G.  D.  TURNBOW 


Proper  method  of  packing  cartoned  butter  in  60-pound  boxes 


BULLETIN  No.  369 

August,  1923 


UNIVERSITY  OF  CALIFORNIA  PRESS 

BERKELEY 

1923 


Digitized  by  the  Internet  Archive 

in  2012  with  funding  from 

University  of  California,  Davis  Libraries 


http://www.archive.org/details/comparisonofwood369turn 


COMPARISON  OF  WOODS  FOR  BUTTER  BOXES 


BY 

G.  D.  TURNBOW 


Butter  boxes  used  in  shipping  and  storing  butter  in  California, 
are  usually  made  of  spruce  which  is  largely  shipped  in  from  other 
states  particularly  from  Washington  and  Oregon. 

With  the  recent  war,  however,  there  came  an  acute  shortage  of 
spruce  on  the  Pacific  Coast  with  a  corresponding  increase  in  price. 
The  commercial  manufacturers  did  some  work  in  an  attempt  to  find 
a  substitute  for  spruce,  but  the  trade  did  not  readily  accept  a  change. 
There  was  a  demand  from  both  the  lumber  and  the  butter  interests 
for  investigation  to  find  a  suitable  substitute  for  spruce. 

The  production  of  spruce  is  somewhat  limited  in  California,  but 
there  is  an  abundance  of  white  fir  and  a  limited  amount  of  cottonwood 
available.  However,  the  creamerymen  have  not  used  white  fir  and 
cottonwood  to  any  extent  for  butter  containers,  on  account  of  the 
belief  that  these  materials  would  impart  a  wood  flavor  to  the  butter. 

Inasmuch  as  nearly  all  of  the  butter  made  in  this  State  is  shipped 
or  stored  in  wooden  containers,  the  use  of  white  fir  or  cottonwood, 
would  mean  first,  a  material  saving  to  the  butter  manufacturers  in 
marketing  expense,  and  second,  an  opportunity  for  the  lumber  inter- 
ests to  use  a  large  amount  of  raw  material  already  available  in 
California,  which  heretofore  had  been  of  little  commercial  value 
or  use. 

BUTTER  ABSORBS  ODOR 

The  volatile  fats  in  butter  have  the  property  of  absorbing  odors, 
which  often  results  in  an  undesirable  flavor.  Great  care  then  must 
be  exercised  in  keeping  butter  from  coming  in  contact  with  materials 
that  will  impart  a  foreign  flavor.  Butter  need  be  exposed  to  foreign 
odors  only  a  short  length  of  time  before  the  flavor  is  permanently 
affected. 

Experiments*  were  conducted,  therefore,  to  determine  whether 
white  fir  or  cottonwood  would  impart  a  flavor  to  the  butter  and  also 
to  determine  the  possibility  of  storing  butter  in  cubes  and  marketing 
it  in  60-pound  cases  when  these  woods  were  used. 

*  This  experiment  was  suggested  by  Mr.  M.  B.  Pratt,  Deputy  State  Forester. 
Through  his  cooperation,  all  box  material  was  furnished  by  the  Swayne  Lumber 
Company  of  Oroville  and  the  Capitol  Box  Factory  of  Sacramento. 


UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 


CUBE  BUTTEE  IN  COLD  STOKAGE 

The  butter  for  cold  storage  was  packed  in  white  fir,  cottonwood, 
and  spruce  containers  holding  ten  pounds  each.  Both  seasoned  and 
unseasoned  woods  were  used  in  each  of  the  three  methods  of  packing. 

The  first  set  packed  with  butter  were  plain  unseasoned  boxes  of 
each  of  the  woods.  The  second  set  had  the  inner  surface  paraffined 
before  packing.  The  method  of  paraffining  was  to  invert  the  box 
over  a  steam  jet  and  steam  thoroughly.  This  served  a  double  pur- 
pose in  that  it  opened  the  pores  of  the  wood  and  allowed  the  paraffin 
to  penetrate,  and  the  heated  surface  of  the  wood  kept  the  paraffin  in 


Fig.  1.— Butter  packed  in  cubes  paraffined  and  parchment  lined;. ".'•- 

a  liquid  condition  so  that  it  could  be  put  on  in  a  thinner  coat  than 
if  the  paraffin  had  been  applied  to  a  cold  surface.  After  the  boxes  had 
been  allowed  to  drain,  the  inside  was  then  painted  with  paraffin  at 
240°  F,  This  method  gave  a  complete  covering  to  the  wood,  a  result 
which  is  not  always  obtained  by  some  of  the  commercial  paraffin 
atomizers.  The  third  set  was  paraffined  as  above  and,  in  addition, 
lined  with  good  parchment  paper  so  that  no  butter  could  come  in 
contact  with  either  wood  or  paraffin  (fig.  1).    Twenty-three  10-pound 

boxes  were,  packed  in  .the  three  ways. ,.•;"' 

They  were  filled  with  the  butter  from  one  churning  which  scored 
92y2  after  being  chilled  for  24  hours  at  50°  F.  and  were  shipped 
immediately  after  the  first  scoring  to  a  cold  storage  plant  in  San 
Francisco  and  stored  at  a  temperature  of  12°  F.  The  butter  was 
scored  monthly  for  six  months.  The  summary  of  the  scoring  is  given 
in  table  1. 


BULLETIN   369]  COMPARISON   OF   WOODS   FOR  BUTTER   BOXES 


TABLE  1 

Influence  of  Various  Woods  on  Cube  Butter  in  Storage* 

Average  score  of 
No.  of  First  Lowest  Average  of        butter  in  same 

sample     Kind  of  wood        How  treated  score  score  all  scores  kind  of  box 

1  White  Fir         Unseasoned  92.5  89  90.857 

No  Paraffin 
No  Parchment 

2  Cottonwood       Unseasoned  92.5  86  89.214 

No  Paraffin 
No  Parchment 

3  Spruce  Unseasoned  92.5  88  90.785 

No  Paraffin 
No  Parchment 

4  Spruce  Seasoned  92.5  89  90.642 

Paraffin 

No  Parchment 

6  White  Fir         Seasoned  92.5  90  90.857 

Paraffin 

No  Parchment 

7  Cottonwood     Seasoned  92.5  87  89.571 

Paraffin 

No  Parchment 

5  Cottonwood     Unseasoned  92.5  88  89.857 

Paraffin 

No  Parchment 

8  Spruce  Unseasoned  92.5  90  90.928 

Paraffin 

No  Parchment 

9  White  Fir         Unseasoned  92.5  89  90.571 

Paraffin 

No  Parchment 

10  Cottonwood     Unseasoned  92.5         91.0  91.714 

Paraffin 
Parchment 

11  Cottonwood     Unseasoned  92.5        89.0  90.571  91.142 

Paraffin 
Parchment 

18      Cottonwood     Unseasoned  92.5        89.0  91.142 

Paraffin 
Parchment 

12  Spruce  Unseasoned  92.5         90.5  91.5 

Paraffin 
Parchment 

13  Spruce  Unseasoned  92.5        91.0  91.571  91.333 

Paraffin 
Parchment 

14  Spruce  Unseasoned  92.5        90.0  90.928 

Paraffin 
Parchment 

*  This  scoring  was  done  by  T.  J.  Harris,  San  Francisco  Dairy  Produce  Exchange,  S.  L.  Denning, 
Oakland,  and  G.  D.  Turnbow,  College  of  Agriculture,  University  of  California. 


UNIVERSITY    OF    CALIFORNIA — EXPERIMENT    STATION 


Table  1. —  (Continued) 


No.  of 
sample 

Kind  of  wood 

How  treated 

First 
score 

Lowest 
score 

Average  of 
all  scores 

Average  score  of 

butter  in  same 

kind  of  box 

15 
16 

White  Fir 
White  Fir 

Unseasoned 
Paraffin 
Parchment 
Unseasoned 

92.5 
92.5 

89.0 
90.0 

90.928 
91.285 

91.107 

17      White  Fir 
20      White  Fir 


Seasoned 

Paraffin 

Parchment 

Seasoned 

Paraffin 

Parchment 


92.5        89.0  90.857 


92.5        90.5  91.428 


91.142 


19      Cottonwood 


Seasoned 

Paraffin 

Parchment 


92.5        90.5  91.571 


21  Spruce 

22  Spruce 

23  Spruce 


Seasoned 

Paraffin 

Parchment 

Seasoned 

Paraffin 

Parchment 

Seasoned 

Paraffin 

Parchment 


92.5         90.0  91.214 


92.5        90.0  91.571 


92.5        91.0  91.785 


91.523 


SIXTY-POUND  BOXES  PACKED  FOR  MARKET 

The  butter  for  market  was  cut  into  two-pound  squares,  wrapped 
and  packed  in  60-pound  containers,  made  of  white  fir,  cottonwood  and 
spruce  (figs.  2,  3  and  4).  The  butter  was  stored  in  a  cold  room,  the 
temperature  of  which  ranged  from  48°  to  50°  F.  It  was  held  in 
storage  twenty-eight  days,  which  is  within  two  days  of  the  maximum 
time  butter  may  be  held  and  still  sold  as  fresh  butter.  Butter  held 
over  thirty  days  must  be  labeled  " storage  butter/'  The  butter  was 
scored  four  times  during  the  storage  period.  The  butter  used  was  all 
from  the  same  churning  which  scored  93  after  being  chilled  for 
twenty-four  hours  at  50°  F. 

Table  2  gives  a  summary  of  the  scores  showing  the  effect  upon 
butter  in  containers  with  varying  treatments.  When  paraffined,  the 
inside  of  the  boxes  was  painted  with  the  paraifine  at  240°  F. 


BULLETIN   369]  COMPARISON  OF   WOODS  FOR  BUTTER   BOXES 

TABLE  2 

Influence  of  Various  Woods  on  Butter  Packed  in  60-Lb.  Boxes* 


No.  of 

Highest 

Lowest 

Average  of 

sample 

Kind  of  wood 

How  treated 

score 

score 

all  scores 

1 

White  Fir 

Unseasoned,  Not  Paraffined 
Parchment  Wrapped,  Cartons 

93 

93 

93 

^  Box  Lined  with  Wrapping  Paper 

3 

Cottonwood 

Unseasoned,  Not  Paraffined 
Parchment  Wrapped,  Cartons 
Box  Lined  with  Wrapping  Paper 

93 

93 

93 

7 

Spruce 

Unseasoned,  Not  Paraffined 
Parchment  Wrapped,  Cartons 
Box  Lined  with  Wrapping  Paper 

93 

93 

93 

1-a 

White  Fir 

Unseasoned,  Not  Paraffined 
Parchment  Wrapped,  No  Cartons 
Box  Lined  with  Parchment 

3-a 

Cottonwood 

Unseasoned,  Not  Paraffined 
Parchment  Wrapped,  No  Cartons 
Box  Lined  with  Parchment 

93 

93 

93 

7-a 

Spruce 

Unseasoned,  Not  Paraffined 
Parchment  Wrapped,  No  Cartons 
Box  Lined  with  Parchment 

93 

93 

93 

2 

White  Fir 

Seasoned,  Not  Paraffined 
Parchment  Wrapped,  Cartons 
Box  Lined  with  Wrapping  Paper 

93 

93 

93 

9 

Cottonwood 

Seasoned,  Not  Paraffined 
Parchment  Wrapped,  Cartons 
Box  Lined  with  Wrapping  Paper 

93 

93 

93 

8 

Spruce 

Seasoned,  Not  Paraffined 
Parchment  Wrapped,  Cartons 
Box  Lined  with  Wrapping  Paper 

93 

93 

93 

2-a 

White  Fir 

Seasoned,  Not  Paraffined 
Parchment  Wrapped,  No  Cartons 
Box  Lined  with  Parchment 

93 

93 

93 

9-a 

Cottonwood 

Seasoned,  Not  Paraffined 
Parchment  Wrapped,  No  Cartons 
Box  Lined  with  Parchment 

93 

90 

91.175 

8-a 

Spruce 

Seasoned,  Not  Paraffined 
Parchment  Wrapped,  No  Cartons 
Box  Lined  with  Parchment 

93 

93 

93 

4 

Cottonwood 

Seasoned,  Paraffined 
Parchment  Wrapped,  Cartons 
Box  Lined  with  Wrapping  Paper 

93 

93 

93 

5 

White  Fir 

Seasoned,  Box  Paraffined 
Parchment  Wrapped,  Cartons 
Box  Lined  with  Wrapping  Paper 

93 

93 

93 

6 

Spruce 

Seasoned,  Paraffined 
Parchment  Wrapped,  Cartons 
Box  Lined  with  Wrapping  Paper 

93 

93 

93 

4-a 

Cottonwood 

Seasoned,  Paraffined 

Parchment  Wrapped,  No  Cartons 

Box  Lined  with  Parchment 

93 

93 

93 

5-a 

White  Fir 

Seasoned,  Paraffined 

Parchment  Wrapped,  No  Cartons 

Box  Lined  with  Parchment 

93 

92.75 

92.562 

6-a 

Spruce 

Seasoned,  Paraffined 

Parchment  Wrapped,  No  Cartons 

Box  Lined  with  Parchment 

93 

93    1 

93 

*  Butter  soored  by  J.  C.  Marquardt  and  G.  D.  Turnbow  of  the  College  of  Agriculture,  University  of 
California. 


O  UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 

NAILING  OF  BOXES 
Five-penny  cement-coated  nails  were  used  in  making  the  boxes. 
Practically  no  splitting  was  caused  by  the  nails  in  unseasoned  white 
fir,  spruce,  or  cottonwood.  There  was  very  little  splitting  in  seasoned 
cottonwood.  The  nails,  however,  caused  a  slight  splitting  in  the 
seasoned  spruce  and  quite  a  noticeable  splitting  in  the  white  fir,  but 
not  enough  in  either  to  cause  an  appreciable  loss. 


Fig.  2. — Typical  60-pound  white  fir  boxes  showing  general  run  of  this  wood. 


CONCLUSIONS 
Cube  Butter  in  Cold  Storage 

Boxes  paraffined  amd  parchment  lined. — White  fir  and  cottonwood 
can  be  used  in  place  of  spruce  for  storing  butter  in  cubes,  when 
properly  seasoned,  paraffined,  and  parchment  lined. 

Cottonwood  is  equal  to  spruce  as  a  butter  container.  Butter  stored 
in  cottonwood  boxes  for  six  months  had  an  average  score  of  0.048  of 
a  point  above  spruce  treated  in  the  same  manner. 


Fig.  3. — Method  of  lining  60-pound  boxes  with  paper. 


'  Bv                  i        '        \ 

.  ■  ..  4..:.         ■ 

i               1 

■  V               /~             1 

I      [■■■!  i 

..-■  ■                    i 

Is,   • 

, 

I             1 

1                     9H 

S& 

Pig.  4. — Parchment  wrapped  butter  in  parchment  lined  box. 


10  UNIVERSITY   OF    CALIFORNIA — EXPERIMENT    STATION 

White  fir  may  be  used  very  successfully.  It  scored  during  the 
six  months'  storage  only  an  average  of  0.381  of  a  point  below  spruce. 

In  the  final  scoring,  after  six  months'  storage,  none  of  the  cubes 
packed  in  seasoned,  paraffined  and  parchment  lined  containers  received 
a  cut  directly  due  to  wood  flavor. 

Green  or  unseasoned  white  fir,  cottonwood  or  spruce,  may  impart 
a  slight  wood  flavor  to  the  butter  when  packed  in  cubes,  even  though 
they  are  paraffined  and  parchment  lined.  The  butter  stored  in 
unseasoned  cubes  scored  an  average  of  0.218  of  a  point  below  the 
butter  stored  in  seasoned  boxes  with  the  same  treatment.  While  the 
average  difference  was  very  small,  in  some  cases  there  was  a  decided 
wood  flavor  which  was  pronounced  enough  to  affect  materially  the 
flavor  of  the  butter. 

Boxes  paraffined  hut  not  parchment  lined. — Unseasoned  boxes  of 
white  fir,  cottonwood  and  spruce,  paraffined  but  not  parchment  lined 
are  not  entirely  satisfactory  for  storing  butter.  The  butter  so  stored 
was  criticized  in  practically  all  cases  for  wood  flavor.  Butter  stored 
in  white  fir  boxes  scored  0.358  of  a  point  lower  than  that  in  spruce 
boxes,  while  butter  in  cottonwood  boxes  scored  1.071  lower  than  that  in 
spruce.  Storing  butter  in  cubes  without  parchment  lining  or  in  cubes 
carelessly  lined  with  parchment  will  cause  objectionable  flavors 
regardless  of  the  wood. 

Boxes  neither  paraffined  nor  parchment  lined. — Butter  allowed  to 
come  in  direct  contact  with  any  of  the  three  untreated  woods  will 
always  take  up  wood  flavor.  The  injury  to  the  flavor  is  about  equal 
from  all  three  woods. 

Sixty-Pound  Boxes  Packed  for  Market 

White  fir  is  as  good  as  spruce  for  60-pound  boxes  when  seasoned 
and  parchment  lined,  the  butter  being  wrapped  in  parchment  only. 
Cottonwood  is  not  quite  as  satisfactory  as  either  spruce  or  white  fir, 
there  being  some  criticism  on  the  flavor  of  the  butter. 

Butter  can  be  shipped  in  seasoned  white  fir  or  cottonwood  boxes, 
lined  with  ordinary  wrapping  paper,  if  the  butter  is  parchment 
wrapped  and  cartoned.  There  is  no  advantage  in  using  parchment 
paper  to  line  the  box. 

Since  there  was  practically  no  trouble  experienced  in  the  unparaf- 
fined  boxes,  there  is  no  advantage  in  paraffining  the  inside  of  the  box. 

Since  the  completion  of  the  investigational  work,  approximately 
40,000  white  fir  boxes  have  been  used  with  entire  satisfaction  for 
shipping  butter  at  the  University  Farm. 


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Compared  with  those  of  California. 

263.  Size  Grades  for  Ripe  Olives. 

268.   Growing  and  Grafting  Olive  Seedlings 
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273.  Preliminary  Report  on  Kearney  Vine- 
yard Experimental  Drain. 

275.  The  Cultivation  of  Belladonna  in  Cali- 

fornia. 

276.  The   Pomegranate. 

277.  Sudan  Grass. 

278.  Grain   Sorghums. 

279.  Irrigation  of  Rice  in  California. 

280.  Irrigation  of  Alfalfa  in  the  Sacramento 

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283.  The  Olive  Insects  of  California. 

285.  The  Milk  Goat  in  California. 

286.  Commercial    Fertilizers. 

287.  Vinegar  from  Waste  Fruits. 
294.  Bean  Culture  in  California. 
298.    Seedless  Raisin  Grapes. 

304.  A  Study  of  the  Effects  of  Freezes  on 
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308.  I.  Fumigation  with  Liquid  Hydrocyanic 
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312.   Mariout  Barley. 

317.  Selections  of  Stocks  in  Citrus  Propa- 
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319.  Caprifigs  and  Caprification. 

321.   Commercial  Production  of  Grape  Syrup. 

324.  Storage  of  Perishable  Fruit  at  Freezing 

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328.   Prune  Growing  in  California. 


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358. 


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561. 


362. 
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364, 
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Preliminary  Volume  Tables  for  Second- 
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Cocoanut   Meal   as    a   Feed   for   Dairy 
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The   Preparation  of   Nicotine  Dust   as 
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Some  Factors  of  Dehydrater  Efficiency. 

The  Relative  Cost  of  Making  Logs  from 
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Studies  on  Irrigation  of  Citrus  Groves. 

Cheese  Pests  and  Their  Control. 

Cold  Storage  as  an  Aid  to  the  Market- 
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The  Control  of  Red  Spiders  in  Decidu- 
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Pruning  Young  Olive  Trees. 

A    Study    of    Sidedraft    and    Tractor 
Hitches. 

Agriculture  in  Cut-over  Redwood  Lands. 

California  State  Dairy  Cow  Competition. 

Further  Experiments  in  Plum  Pollina- 
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Bovine  Infectious  Abortion. 

Results  of  Rice  Experiments  in   1922. 

The  Peach  Twig  Borer. 

A    Self-mixing    Dusting    Machine 
Applying      Dry      Insecticides 
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Black    Measles,    Water    Berries, 
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Fruit  Beverage  Investigations. 

Gum  Diseases  of  Citrus  Trees  in 
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Preliminary  Volume  Tables  for  Second 
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Dust  and  the  Tractor  Engine. 

The  Pruning  of  Citrus  Trees  in  Cali- 
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Fungicidal    Dusts   for   the    Control   of 
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Avocado  Culture  in  California. 


for 
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70.  Observations   on    the    Status   of    Corn  160. 

Growing  in  California.  161. 

82.  The  Common  Ground  Squirrel  of  Call-  164. 

fornia.  165. 
87.  Alfalfa. 

111.  The  Use  of  Lime  and  Gypsum  on  Cali-  166. 

fornia  Soils.  167. 

113.  Correspondence  Courses  in  Agriculture.  170. 
117.  The    Selection    and    Cost   of    a    Small 

Pumping  Plant.  172. 

127.  House  Fumigation.  173. 
136.  MelilotuB   indica    as    a    Green-Manure 

Crop  for  California.  174. 

144.  Oidium  or  Powdery  Mildew  of  the  Vine.  175. 

151.  Feeding  and  Management  of  Hogs. 

152.  Some  Observations  on  the  Bulk  Hand-  178. 

ling  of  Grain  in   California.  179. 

153.  Announcement  of  the  California  State 

Dairy  Cow  Competition,  1916-18.  182. 

154.  Irrigation  Practice  in  Growing  Small 

Fruit  in  California.  184. 

155.  Bovine  Tuberculosis.  188. 
157.  Control  of  the  Pear  Scab.  190. 
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Lettuce  Growing  in  California. 
Potatoes  in  California. 
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Fundamentals   of   Sugar   Beet   Culture 

under  California  Conditions. 
The  County  Farm  Bureau. 
Feeding  Stuffs  of  Minor  Importance. 
Fertilizing  California  Soils  for  the  1918 

Crop. 
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The    Construction    of   the   Wood-Hoop 

Silo'. 
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Progress  Report  on  the  Marketing  and 

Distribution  of  Milk. 
The  Packing  of  Apples  in  California. 
Factors    of    Importance    in    Producing 

Milk  of  Low  Bacterial  Count. 
Extending  the  Area  of  Irrigated  Wheat 

in  California  for  1918. 
A  Flock  of  Sheep  on  the  Farm. 
Lambing  Sheds. 

Agriculture  Clubs  in  California. 
A  Study  of  Farm  Labor  in  California. 


CIRCULARS — Continued 


No. 

198. 

199. 

201. 

202. 

203. 
205. 
206. 
208. 

209. 
210. 
212. 
214. 

215. 
217. 

218. 

219. 
224. 


228. 
230. 


232. 


233. 
234. 


235. 
236. 


Syrup  from  Sweet  Sorghum. 

Onion  Growing  in  California. 

Helpful  Hints  to  Hog  Raisers. 

County  Organizations  for  Rural  Fire 
Control. 

Peat  as  a  Manure  Substitute. 

Blackleg. 

Jack  Cheese. 

Summary  of  the  Annual  Reports  of  the 
Farm  Advisors  of  California. 

The  Function  of  the  Farm  Bureau. 

Suggestions  to  the  Settler  in  California. 

Salvaging  Rain-Damaged  Prunes. 

Seed  Treatment  for  the  Prevention  of 
Cereal  Smuts. 

Feeding  Dairy  Cows  in  California. 

Methods  for  Marketing  Vegetables  in 
California. 

Advanced  Registry  Testing  of  Dairy 
Cows. 

The  Present  Status  of  Alkali. 

Control  of  the  Brown  Apricot  Scale 
and  the  Italian  Pear  Scale  on  Decid- 
uous Fruit  Trees. 

Vineyard  Irrigation  in  Arid  Climates. 

Testing  Milk,  Cream,  and  Skim  Milk 
for  Butterfat. 

Harvesting  and  Handling  California 
Cherries  for  Eastern  Shipment. 

Artificial  Incubation. 

Winter  Injury  to  Young  Walnut  Trees 
during  1921-22. 

Soil  Analysis  and  Soil  and  Plant  Inter- 
relations. 

The  Common  Hawks  and  Owls  of  Cali- 
fornia from  the  Standpoint  of  the 
Rancher. 


No. 
237. 

238. 
239. 

240. 

241. 

242. 
244. 
245! 
247. 
248. 

249. 
250. 

251. 


252. 
253. 
254. 

255. 

256. 

257. 
258. 
259. 
260. 

261. 
263. 


Directions  for  the  Tanning  and  Dress- 
ing of  Furs. 

The  Apricot  in  California. 

Harvesting  and  Handling  Apricots  and 
Plums  for  Eastern  Shipment. 

Harvesting  and  Handling  Pears  for 
Eastern  Shipment. 

Harvesting  and  Handling  Peaches  for 
Eastern  Shipment. 

Poultry  Feeding. 

Central  Wire  Bracing  for  Fruit  Trees. 

Vine  Pruning  Systems. 

Colonization  and  Rural  Development. 

Some  Common  Errors  in  Vine  Pruning 
and  Their  Remedies. 

Replacing  Missing  Vines. 

Measurement  of  Irrigation  Water  on 
the  Farm. 

Recommendations  Concerning  the  Com- 
mon Diseases  and  Parasites  of 
Poultry   in    California. 

Supports  for  Vines. 

Vineyard  Plans. 

The  Use  of  Artificial  Light  to  Increase 
Winter  Egg  Production. 

Leguminous  Plants  as  Organic  Fertil- 
izer in  California  Agriculture. 

The  Control  of  Wild  Morning  Glory. 

The  Small-Seeded  Horse  Bean. 

Thinning  Deciduous  Fruits. 

Pear  By-products. 

A  Selected  List  of  References  Relating 
to  Irrigation  in  California. 

Sewing  Grain  Sacks. 

Tomato  Production  in  California. 


